CROCK POT COLLARD GREENS WITH BACON RECIPES

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Steps:

• Start by tearing each leaf off the stalk and placing the leaves in a clean sink full of cold water. Plunge the leaves several times into the water to clean them. Discard the stalk and any other debris. Drain the sink and rinse well.
• One-by-one, trim the center rib (midrib) from each leaf, cutting each leaf into two halves, discarding the rib. Add the leaves back to the sink and fill with cold water again to ensure they’re clean. Drain collards. A lot of folks skip this step but I think taking the time to trim that thick, fibrous rib out ensures your collards will be tender and not bitter.
• Place 6-8 leaves in a stack and roll tightly (like you’re rolling a cigar). Slice roll into 1-1/2 inch ribbons. Continue the process with remaining collards then set aside until ready to cook.
• Using the biggest skillet or widest pot you have (that has a lid), cook bacon and bacon grease over medium-high heat, uncovered, until bacon is almost crisp. Add onions and continue cooking until onions are translucent.
• Add as much of the collards as will fit in the skillet and toss to coat in the bacon drippings. Cover skillet with lid and let collards cook down (wilt) for 2-3 minutes. Add more collards and repeat this step until all collards are in the skillet.
• Reduce heat to low, salt to taste and continue cooking, covered, for about an hour or until collards are as tender as you like them; stir occasionally.
• If your collards don’t put off enough pot liquor (rendered liquid from the greens), add chicken stock or water, 1/4 cup at a time, to ensure there’s a little liquid (maybe a 1/4 inch) in the bottom of the skillet at all times.